Lentil and Veg Curry

This is a Martha Stewart recipe that i found its health and in low fat for those that are trying to be good

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, finely chopped
• 2  tablespoons curry powder
• 1  lb sweet potato, peeled and cut into 1-inch chunks
• 1  head cauliflower, stemmed and separated into florets (2 1/2 pounds)
• 1  cup brown lentils, picked over, well rinsed, and drained
• 2 (14 1/2ounce) cans diced tomatoes with juice
•  coarse salt
•  plain low-fat yogurt, for serving (optional)

Directions

1. In a large non stick pan heat the oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
2. Add curry powder; cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.
3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt, if desired.